Polar Express Hot Chocolate with Gingerbread Marshmallows

Posted December 5, 2019 by Alison's Wonderland Recipes in Book of the Month Recipes, Holidays / 0 Comments

In just a few short weeks, we’ll come to the end of not just another year, but a whole decade. It’s crazy to think how much things change in that amount of time. A decade ago I was 21, halfway through college, and working 3 jobs to pay tuition. I was SUPER busy. Now I’m married with 2 kids, a mortgage, and a food blog. Last year I achieved one of my life goals: getting a book published by the time I turned 30 (though I’ll admit when I first set that goal, I thought I’d be writing fiction instead of cookbooks!). And I’ve got another book coming out next September, so…still super busy. I guess things don’t change THAT much. 😆

These blessings have definitely enriched my life, but they’ve brought a lot of chaos too, which is why I want to close out 2019 with a cozy, soul-nurturing recipe–something to prepare me for Christmas and fortify me for a new decade. This got me thinking about “The Polar Express,” which I’ve wanted to feature on the blog for ages. The kids in the book drink hot chocolate on the train on their way to the North Pole, and NOTHING says “cozy and soul-nuturing” like hot chocolate! ^.^

For my inspiration, I used a hot chocolate I once drank a fancy brunch buffet at Drury Lane Theater in Oak Brook Terrace. Folks, it was downright CHUGGABLE. It was sweet but not too sweet, and even though the chocolate flavor was rich, it was more reminiscent of milk chocolate instead of the dark, intense chocolate flavor I usually shoot for with homemade hot chocolate. It was kid-friendly without compromising quality, and that hit all the right notes for me.

Since the book specifically mentions hot chocolate and not hot cocoa, I used chopped up chocolate bars to make it authentic (I recently learned that “hot chocolate” has actual melted chocolate in it while “hot cocoa” uses cocoa powder. The more you know!). I also dialed back the darkness of the chocolate. Most homemade versions call for 70% dark chocolate or darker, but I kept it at 60% to achieve the mellow, approachable quality I wanted. I kept my flavors simple too: just sugar, vanilla, and a pinch of salt. I didn’t use any coffee or cayenne to intensify the chocolate flavor since we’re keeping this kid-friendly, but you can certainly experiment with them if you’re making this for adults (I’d use coffee or cayenne but not both).

The book doesn’t mention marshmallows, but I just finished a marshmallow recipe for my new cookbook and wanted to experiment with unique flavorings. I threw in some gingerbread spices and voilà–the perfect pairing!

NOTE: The marshmallows need to set overnight.

A

Polar Express Hot Chocolate with Gingerbread Marshmallows

“The train was filled with other children, all in their pajamas and nightgowns. We sang Christmas carols and ate candies with nougat centers as white as snow. We drank hot cocoa as thick and rich as melted chocolate bars. Outside, the lights of towns and villages flickered in the distance as the Polar Express raced northward.”

— The Polar Express

INGREDIENTS:

For the Marshmallows
- ¼ cup plus 2 Tbsp cold water
- 1 ½ Tbsp gelatin powder (2 0.25 oz packets)
- ¼ cup room temperature water
- ¼ cup plus 2 Tbsp corn syrup
- ¾ cup sugar
- Pinch of salt
- 1/2 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp allspice
- 1/8 tsp ground cloves
- ¼ cup cornstarch
- ¼ cup powdered sugar
For the Hot Chocolate
- 1 1/2 cup whole milk
- 3.5 oz high-quality 60% dark chocolate (Be sure to use high-quality chocolate, since this determines the quality of the final product.)
- 2 Tbsp sugar
- 1 tsp vanilla
- pinch of salt

Makes 1 1/2 cups hot chocolate and 12 marshmallows

INSTRUCTIONS:

1. To Make the Marshmallows: Line an 8”x8” baking pan with tin foil. Spray the foil with cooking spray and set aside.
2. Add cold water to the bowl of a standing mixer. Sprinkle in gelatin and stir gently to combine. Allow to bloom for 10 minutes.
3. While you wait, add room temperature water, corn syrup, sugar, and salt to a medium saucepan. No not stir. Heat on medium high until the mixture reaches 240-250° (approximately 10 minutes), swirling the pan occasionally.
4. Turn the mixer on low for 30 seconds to break up the gelatin, then very slowly pour in the hot sugar mix, taking care not to touch the sides the pan. Gradually increase the speed to the highest setting and beat until the mixture is white and opaque and the bowl is almost completely cool to the touch (approximately 10 minutes). Beat in the spices until well combined.
5. Coat a spatula with cooking spray and very quickly scrape the marshmallow mixture into the foil-lined pan, spreading quickly until even.
6. Whisk together cornstarch and powdered sugar and sift a tablespoon over the marshmallow mixture. Allow to set overnight, lightly covered with plastic wrap.
7. Sift approximately ¼ cup of the cornstarch mix over a cutting board and overturn the set marshmallow onto the board. Sift another quarter cup cornstarch mix over marshmallow. Coat the edge of a 2.5-inch gingerbread man cookie cutter with cooking spray and cut out shapes.
8. Add to a bowl and toss in remaining cornstarch mix.
9. To Make the Hot Chocolate: Coarsely chop chocolate and set aside. Combine the milk, sugar, vanilla, and salt in a medium saucepan over medium heat, stirring until sugar and salt are dissolved. When the mixture begins steaming, remove from heat and add chocolate, whisking until dissolved. Transfer to a mug and top with a marshmallow gingerbread man.
10. Serve on a magical train bound for the North Pole!